Italian parsley Archives

Cauliflower recipes

Roasted cauliflower steak with turmeric-and-Gruberg cauliflower purée

20 minutes

Salad recipes

Mango-and-fried plantain salad

30 minutes

Brinjal recipes

Smoky brinjal pasta with creamy tahini

40 minutes

Beef recipes

Polpette panata with battered brinjals

1 hour

Fritter recipes

Baby marrow falafel

15 minutes

Braai recipes

Braaied corn salad

20 minutes

Bread recipes

Green rostile

30 minutes

Braai recipes

Braaied brassicas

35 minutes

Panzanella-style tomato salad

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

2 T olive oil
4 slices sourdough, broken into pieces
6 tomatoes, chopped and sliced
200 g Woolworths Rosa tomatoes, halved
Italian parsley, for serving

For the dressing, blend:

2 tomatoes
3 cloves garlic, crushed
2 red chillies, chopped
1⁄2 cup red wine vinegar
1⁄2 cup extra virgin olive oil
salt, to taste

Method

1.Heat the oil in a pan and toast the bread.

2. Divide the tomatoes between plates or place on a platter. Add the bread and parsley. Drizzle over the dressing.

Find more salad recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

Colcannon with spring onion butter

Air-fryer wraps

Crayfish curry

Roast chicken with Paloise sauce

Roasted cauliflower steak with turmeric-and-Gruberg cauliflower purée

Mango-and-fried plantain salad

Smoky brinjal pasta with creamy tahini

Polpette panata with battered brinjals

Baby marrow falafel

Braaied corn salad

Green rostile

Braaied brassicas

Baby chicken with red wine and rosemary

Creamy cauliflower soup with matzah croutons

Panzanella-style tomato salad

Panzanella-style tomato salad

Ingredients

Method